From Cooking Light Magazine, December 2004.
1 cup water
2 1/2 cups sugar snap peas, trimmed (about 8 ounces)
1 1/2 teaspoons butter, melted
1/2 teaspoon grated lemon rind
2 tablespoons sliced almonds, toasted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Bring water to a boil in a medium saucepan. Add peas; cook 2 minutes or until crisp-tender. Drain peas in a colander over a bowl, reserving 1 teaspoon cooking water.
Combine peas, reserved cooking water, butter, and lemon rind, tossing gently to combine. Sprinkle with almonds, salt, and pepper; toss gently to combine.
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